Apricot Jam Tart Recipe

This Apricot Jam Tartwill delight your tastebuds! It packsa delicious layer of gooey apricot jam that sits on top of acrunchy pie crust. Finished with a layer of more pie crust crumbles. This jam tart is simple, yet impressive!

This is my absolute favorite Apricot Jam Tart Recipe! It is one of those recipes that I had success with on the first try! This Italian tart is made with a homemade short-crust pastry dough (Pasta Frolla) and filled with a simple Jam filling, and then finished with crunchy crumbles of more pastry spread on top.

Pasta Frolla is the Italian name for sweet short-crust pastry and it’s used to make all kinds of cookies, pies, tarts, and more!

Italian Apricot Jam Tart, Crostata Di Marmellata Di Albicocche

Jam Tart is the perfect treat all year round. It’s sweet, light, delicious and can be dressed up with fresh whipped cream or vanilla ice cream. When you feel like fancying up a dessert without putting in any extra work, this jam crumble tart is just for you!

This jam tart pie can be kept at room temperature, covered tightly with foil or cut into pieces and stored in an airtight container. It will keep for up to 4 days.

Jam tarts freeze well! After baking, let cool completely before freezing it whole or in slices. It will keep for up to3 months in the freezer. Thaw in the refrigerator overnight.

Traditional Apricot Jam Tarts: Just Like Grandma Used To Make

Yes, you can either prepare the dough to the first stage and keep it in a ball in the fridge or roll it out into pie or tart cases and store it in the fridge from that stage for 3-4 days.

I don’t recommend filling a pie or tart more than 2-3 hours in advance because the pastry will become too wet on the bottom. Keep a filled unbaked pie or tart in the fridge until ready to bake.

Yes, simply add all of the ingredients then use the paddle attachment until it forms a dough. You need to tip it out and form the dough into a ball then wrap in plastic wrap and stick it in the fridge.

Apricot Jam Tart

Absolutely, you can freeze prepared and unbaked short-crust pastry. Make sure to wrap it tightly in plastic wrap and keep it in a sealed container. Thaw completely overnight in the fridge before using then roll out from chilled.

This tart can be served as is, with a scoop of ice cream or with a dollop of whipped cream! You can also sprinkle powdered sugar on top for decoration.

Yes! If you prefer to use fresh fruits instead of jam, you can follow the same recipe, just add you favorite fresh fruits, like this peach pie recipe.

Apple Crostata With Apricot Jam

This Apricot Jam Tart is not only easy to make, but it’s absolutely delicious.It makes for the perfect dessert all year round, but especially during the Holiday season. If you’ve tried this Apricot Jam Tart recipe or any other recipe on Salt & Sweet, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You can also join myFacebook group where you can share a picture of the recipes that you’ve tried How to Make Apricot Jam Tart

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.To make the home-made apricot jam, cut each apricot in half and extract the stones. Roughly chop the apricots and place into a large stockpot over medium heat. Add the sugar, water and lemon juice. Bring to the boil, then reduce the heat to low. Cook for a further 20-25 minutes, stirring occasionally and using a slotted spoon to remove any scum that rises to the surface. Allow the jam to cool completely.

Note: You may wish to complete this step days ahead and refrigerate apricot jam in a glass jar. Alternatively, use good quality bought apricot jam.

Hungarian Tart Recipe By Nazia Shaik

In a food processor (with the metal blade inserted): Process the flour, butter and salt until the texture resembles fine breadcrumbs. Add the icing sugar, egg, vanilla bean and lemon zest. Mix until the dough just starts to come together.

Alternatively, by hand: Combine the flour, butter and salt in a bowl. Use your fingertips to rub the butter into the flour until the texture resembles fine breadcrumbs. Add the icing sugar, egg, vanilla bean and lemon zest. Mix by hand until the dough just starts to come together.

Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties, and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens.

Queen Of Hearts Jam Tarts Recipe

Turn the pastry onto a clean, lightly floured work surface and lightly knead to bring together. Gather the dough with your hands to form a ball. Wrap in plastic wrap (cling film) and refrigerate for 1 hour.

Place the flaked almonds in a single layer on a baking tray lined with baking paper. Bake, shaking the tray occasionally, until the almonds have turned a light golden brown (approximately 5-7 minutes). Remove from the heat and set aside.

Grease a 24cm round, loose-bottom metal tart tin with butter. Turn the dough onto a large sheet of non-stick baking paper. Use a rolling pin to roll out the dough to a thickness of 7-8mm. It should be large enough to fit the base and sides of the tin. Flour the rolling pin well and gently roll up the sweet pastry dough around the rolling pin. Unroll the sweet pastry dough into the metal tart tin. Trim the edge by running the rolling pin across the top of the tin, then gently push the pastry a little above the edge of the tin. Use a fork to prick the base all over.

Homemade Apricot Tarts Recipe Amee's Savory Dish

Spread the cooled apricot jam on top of the sweet pastry in the base of the metal tart tin. Sprinkle the flaked almonds on top of the apricot jam. Brush the sweet pastry with milk. Bake for 50 minutes, or until the sweet pastry is lightly golden. Remove from the oven and allow to cool for 15 minutes. Remove the tart from the tin and allow to cool on a wire rack for a minimum of 2 hours.

The Crostata (tart) of homemade apricot jam and flaked almonds can be kept at room temperature for 2-3 days – Buon appetito.

Vanessa is Creative Director of the Italian Spoon website and Author of The Italian entertaining cookbook, a collection of home-style Italian recipes and tips for entertaining in true Italian-style. In addition to cooking and taking photographs, Vanessa writes the recipes and blogs to bring the love of Italian cooking to life! The collection of recipes and blogs on the website have been inspired by travels to Italy and desire to share what she has learnt from the great ‘Mamma’s and ‘Nonna’s in her life!

Crostata Di Marmellata (apricot Jam Tart) Recipe

Vanessa is an entrepreneur and wife to husband Simone and the mother of two beautiful kids Dante and Mia. Even so she was born and lives in Melbourne Australia, Vanessa has a deep connection to Italy. Perhaps it is the food, or maybe it is because it is the place where Vanessa met the love of her life, Simone to whom she has been happily married for so many years.What is the classic homemade dessert par excellence? Definitely the pie! With master chef Iginio Massari we discover all the secrets to make apricot jam tart, with its soft and delicate shortcrust pastry, delicious filling and irresistible aroma of good and homemade. The secret to a perfect looking and tasting pie lies in letting the shortcrust rest: take all the time necessary, as the master chef suggests, preparing it the night before, then rolling it out and filling it the next day. Yes, because things (and pies) taste even better when they also look good.

To prepare the apricot jam tart, first you need to make the shortcrust pastry. Pour the soft but still pliable butter into the bowl of a food processor bowl fitted with a spatula. Add the powdered sugar 1, the seeds scraped off a vanilla bean 2 and the grated lemon rind 3.

Start the machine at low speed, add the honey 4. In a separate bowl, pour the yolks and salt 5, stir to dissolve it 6.

Apricot And Lemon Clafoutis

Add the mixture to the bowl of the food processor 7 and when you have obtained an even mixture, turn off the machine and incorporate the flour sifted twice 8, stirring consistently at low speed. You should knead the dough as little as possible: it should be soft, but not sticky 9.

Next, lightly flour the work top and transfer the shortcrust pastry, with the help of a rubber spatula. Add a little more flour 10 and without kneading, give it a brick-like shape. Cover with plastic wrap 11 and place in the refrigerator to become firm, possibly overnight. This will stabilize the dough and make it much easier to knead. You can then move on to make the pie. Pour the jam into a bowl, add the